- 18 small red-skinned potatoes
- 2 1/2 pounds ahi tuna, cut into 1 1/2 x 1 x 1-inch pieces
- 3 tablespoons sweet paprika
- 2 tablespoons olive oil
- 12 skewers
- 2 cups hickory smoke chips, soaked in water 30 minutes, drained
- Basque Tomato Sauce
- Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Cool completely.
- Cut potatoes in half. Combine potatoes, tuna, paprika and oil in large bowl. Sprinkle with salt. Toss to coat. (Can be made 1 day ahead. Cover and chill.) Alternate potato halves and tuna on skewers.
- Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling kebabs. Grill kebabs until tuna is just cooked through, turning occasionally, about 8 minutes.
- Spoon Basque Tomato Sauce onto plates. Arrange kebabs atop sauce; serve.